Description
These sweet potato bites with cranberry sauce and Brie deliver everything I love about festive cooking: warm sweet potato rounds, tart-jewel-bright cranberry sauce, and creamy rich Brie. They're a bite-sized celebration of flavor perfect for holidays or gatherings.
Ingredients
Units
Scale
- 2 large sweet potatoes (wide enough for sturdy rounds)
- Olive oil spray or avocado oil spray
- A sprinkle of sea salt
- 3/4 cup cranberry sauce (homemade or store-bought)
- 1/2 cup dairy-free Brie (or regular Brie)
- 1/4 cup pecans (whole or halved)
Instructions
- Preheat oven to 375°F (190°C).
- Wash sweet potatoes and cut into ½ inch thick discs.
- Line baking sheet with parchment paper. Arrange rounds in a single layer. Mist with oil and sprinkle sea salt.
- Bake for 15 minutes, flip, then bake another 15 minutes until golden and tender.
- Remove from oven. Top each round with cranberry sauce and a small piece of Brie.
- Return to oven and bake for 10 minutes.
- Press a pecan into each piece, then bake 5 more minutes. Watch closely.
- Serve hot from the oven.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in oven at 350°F for 8–10 minutes. Use vegan Brie and gelatin-free cranberry sauce to keep it vegan. Try walnut or almond toppings as alternates.
Nutrition
- Serving Size: 1 bite
- Calories: 80
- Sugar: 4g
- Sodium: 50mg
- Fat: 4.5g
- Saturated Fat: 1.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 5mg